As temperatures drop, few dishes hit the spot quite like a steaming bowl of noodle soup. Combining a rich, flavour-packed broth with thick udon noodles, tender slices of beef and a gentle kick of spice, this Japanese-inspired winter warmer delivers comfort in every mouthful.
Joining The Morning Show from New Zealand, Dish magazine CEO and editor Sarah Tuck shared the recipe behind her Niku Udon, the hero dish featured on the cover of the publication’s latest Dream Escape issue.
The satisfying soup layers miso, shiitake mushrooms, ginger and tamari to create a deeply savoury broth that’s perfect for chilly nights.
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Ingredients
Serves: 4
- 2 tablespoons each white miso and tomato paste
- 2 beef stock pots or cubes
- 6 cups boiling water
- 2 tablespoons each rice wine vinegar and tamari
- 1 tablespoon each mirin and grated fresh ginger
- 1 teaspoon sesame oil
- ½ teaspoon chilli flakes, plus extra for a spicier version
- 30 grams sliced dried shiitake mushrooms
To Serve:
- 300 grams noodles (use udon, egg or soba)
- 2 medium bok choy, cut into quarters
- 250 grams fillet or sirloin steak, all fat and sinew removed and very thinly sliced
- 2–4 soft-boiled eggs, peeled and halved
- 2 teaspoons sesame seeds, toasted
- togarashi for sprinkling, optional
Method
- Put the miso, tomato paste, and the stock pots or cubes in a large pot and stir in 1 cup of the boiling water, whisking to a smooth paste.
- Add the remaining 5 cups of water along with all the remaining soup ingredients and bring to the boil. Reduce the heat to low, cover the pot and simmer gently for 40 minutes.
- Cook the noodles according to the packet instructions. Drain and put in the base of warm, deep bowls.
- Add the bok choy to the hot soup and cook for 2 minutes. Ladle the soup over the noodles, nestle in the sliced beef and eggs and scatter over the sesame seeds and togarashi if using.
